The sauce and the cottage cheese were in one pound containers. I would guesstimate two cups of thick meaty sauce and 1 1/2 cups of cottage cheese. It was very soupy the first time I made it. I took extra pains to eliminate as much moisture as possible and it came out perfect this time.
This recipe uses eggs for the "noodles". I might experiment with this next for lasagna or low carb manicotti. I'm not crazy about the recipe, but I like the concept.
Low Carb Cheesy Veggie Lasagna Recipe | SparkRecipes